dangloverenator
Active Member
Hey all!
Hoping to brew a Black IPA tomorrow, pretty much decided on the hops (Willamette for bittering, Nelson Sauvin for aroma) and yeast (US-05 for a nice clean ferm) but I'm still undecided on the malts. I have a large amount of low colour Maris Otter, so I think that will be the base malt, but how should I "blacken" it? Chocolate, Roast Barley or both? Should I mix in some pilsener, or would that just overcomplicate it?
Any thoughts are appreciated!
Hoping to brew a Black IPA tomorrow, pretty much decided on the hops (Willamette for bittering, Nelson Sauvin for aroma) and yeast (US-05 for a nice clean ferm) but I'm still undecided on the malts. I have a large amount of low colour Maris Otter, so I think that will be the base malt, but how should I "blacken" it? Chocolate, Roast Barley or both? Should I mix in some pilsener, or would that just overcomplicate it?
Any thoughts are appreciated!